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Monday, July 15, 2013

Grilled Stuffed Lake Trout

Preheat your grill for 5 minutes on high heat. Use a wire brush to remove any previous residue.

Prepare your fish. I used fresh sprigs of rosemary and fresh basil in the abdominal cavity, with some sliced onion and lime. (I didn't have any lemon.) You could also simply sprinkle salt and pepper and any other seasoning in the cavity. I also sprinkled black pepper on the skin (but I don't think that added anything to the finished meal.)

Turn the heat to low and carefully dip a paper towel in cooking oil (any kind) and with a pair of tongs, wipe the oil on the grill. Repeat that 2-3 times, because you really don't want the fish to stick to the grill.

Turn the heat back to medium-high.

Lay the fish on the grill. Let it cook until the skin begins to brown (mine got a little too dark, but it didn't make any difference in flavor, only appearance.) This will take 3-5 minutes.

Turn the fish over for another 3-5 minutes.

Remove from the grill. Let cool for a few minutes so it is easier to handle.

With a sharp knife, I cut the head and tails off, and then peel the skin off from one side (see why it doesn't matter it the skin gets charred?)

After the skin is off, place the edge of the blade along the spine (parallel to the spine) and ease it into the flesh. Gently pull toward you and the flesh will come off in large pieces.

After you have the flesh off that side, beginning at the tail, pick up the spine and lift it off. The should remove almost all bones from the fish (but be careful, some can be stubborn.)

The flesh was lightly flavored with rosemary and basil. I served it with fresh lime and that was it. No need for any sauce or butter. Fresh trout is delicious!

Note: I bought two 12 ounce trout which yielded a total of 14 ounces of meat after you remove the head, tail, skin and bones. This recipe can be adapted to any fatty fish that you may have available in your region. ALWAYS try to find fresh fish. Before I buy a whole fresh fish, I ask to smell it. If it smells fishy, it will taste even more fishy, because it is already a few days old. The eyes should also be clear and shiny, not dull and hazy. (If you look at the pictures of the uncooked fish, you can see the shiny eyes.) My fish had no fishy aroma, and had been caught and delivered the morning I bought them.

Nutritional data (per 6 ounces of boneless/skinless flesh):

Calories: 323

Fat: 14.4g

Sat fat: 2.5g

Chol: 126mg

Sodium: 114mg

Carbs: 0g

Fiber: 0g

Protein: 45.3g

Creamy Cucumber Salad

Serves 8 (5 ounces by weight)

4 medium cucumbers, peeled and thinly sliced

1/4 small onion, peeled and thinly sliced

1/4 cup mayonnaise (I use the full fat version)

1/4 cup Miracle Whip (I use the light version)

Black pepper to taste

Dill weed to taste (optional)

Combine ingredients. Refrigerate until cold. Overnight is better for more flavor.

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